Mrs. G's Green Bean and Porcini Mushroom Casserole

Total Time

1hr

Prep

45 mins

Cook

15 mins

Got this amazing recipe from dear old mom,not sure where she got it so I'm claiming it!! I am not a green bean casserole fan, but this is soooo good. The mushroom cooking in cream is something I am going to turn into a separate recipe sometime, it's soooo yummy. This is a staple on our Thanksgiving table, give it a try, you'll get rave reviews!!
"All the components of this dish can be cooked ahead of time. The assembled casserole needs only 15 minutes in a 375-degree oven to warm through and brown. A gratin dish works nicely with this recipe."

For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes.

Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.

Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes.

Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).

Pour liquid through paper towel-lined sieve and reserve.

Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.

Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.

Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium.

Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.